Ms Rodriguez Aquí en Río Grande, Zacatecas así las hacen, exactamente así, y así quedan súper ricas, con manteca de cerdo aquí no gustan ni se hacen. No deberías ser tan agresiva en tus comentario, recuerda que cada estado de México y Pueblos (en mi caso), tienen platillos diferentes y tradiciones. Es como si yo le dijera a un Potosino que así no se hacen las enchiladas por que en Zacatecas así no se hacen cuando que las enchiladas potosinas son muy famososas por ser muy diferentes a las enchiladas que se comen en la mayor parte de la república, o como si dijeras a los poblanos que el mole así no se hace cuando el mole es diferente en todo México y de todos colores, su nombre de este último lo dice, mole "poblano" etc etc....
Ms Rodriguez ah y aquí siendo un pueblo conocen la manteca vegetal desde que mi abuela de 77 años estaba chica, y desde siempre la han consumido y usado. De hecho la manteca vegetal existe desde 1911 que en unos pueblos la usen y en otros no, es otra cosa. Hay que informarse antes de hacer un comentario tan agresivo y atacando.
Ms Rodriguez Ms Rodriguez deberías tener comprensión lectora para entender lo que escribí, y respetar. Solo hable de la manteca vegetal que es de lo que tu estas en contra. Por mas que tu digas que así de ley se hacen, entiende que todos los estados de México tienen diferente gastronomía, y como ya lo dije pero parece que no leíste, la manteca vegetal existe desde 1911. Mi abuela de 77 años así las hace desde chica, por que su Mamá así las hacia. Repito, cada estado de México tiene su gastronomía y tradiciones desde antes que tu, yo, mi abuela, etc, cada estado!!!!!!!!!!!?. Ojala esta vez leas antes de responder, es desesperante estar respondiendo a gente que no lee. Y eso de llamarme pobre y "sabrá Dios de donde seas" e incluso mentirosa, si es agresivo para mi por que al menos yo no estoy acostumbrada a hablar así. Así que hasta aquí. Dios te bendiga. Saludos.
Ms Rodriguez te das cuenta que a la que no le pareció un comentario diferido de tu opinión fue a ti????? Fuiste tu la que respondió mi comentario, no yo, a ti no te pareció mi opinión, si tu no hubieras respondido ni te conocería!!!!!!!. Aguas con lo que escribes, parece que lo pusiste para ti. Dice mi abuelita de 77 años: Ella no esta loca, tu eres la loca por estarle respondiendo xD y sí, sigues sin entender, vuelve a leer y aguas otra vez con lo que escribes que no tiene coherencia con lo que haces xD
How long could these be stored? I'd like to make them a day ahead, if possible, for my Food and Nutrition class and then use them for quesadillas . Thanks for the great video!
I make them fresh, but we often have a few leftovers and they are fine for lunch the next day, just don't keep them warm in the oven once you make them, let them cool, stack and keep sealed in a gallon sized ziplock bag.
in Guatemala they sell them in the streets with mayo, carne asada, pickled cabbage, tomatoe sauce and sometimes avocado, but they are huge 10 to 15 inches in diameter. yummy
I love quesidellas with them. I so wish I could make them, but it'd hurt my joints to much. Boohoo lol :P. Great video +Ashlee Marie Cakes & I've subscribed
I think for me it is a big recipe lol May I cut in half and probably butter instead shortening. My favourite filing is pulled chicken with cream cheese and some tomato/lettuce. I Love that way to make it! I dislike some recipe that call for press. Really practical
you could substitute for lard, but I wouldn't use butter - it really won't work the same. And yes in the video I made a half sized batch - you could cut it down to a quarter of course.
maybe you can make a video on this as well. these are so soft & pillowy & not oily even when made without milk powder. Puri (Poori) by Yagishnee Moodley (Indian flat bread to be eaten with curries or with any filling like a taco but these are soft) 3 cup flour 1 teaspoon baking powder 3/4 teaspoon salt 3 heaped tablespoon Milk Powder (can be made without milk powder) 1/2 cup hot water 1/2 cup cold milk 2 tablespoon softened butter In a bowl add in flour, baking powder, salt & milk powder. Mix. Add butter to flour & rub it in till flour looks like breadcrumbs. In a cup add in milk & hot water. Stir to mix & add slowly into flour mixture. Mix with a spoon & then knead to form a stiff but smooth dough. Make small balls & let dough rest for 10-15 minutes. Roll out each ball & cut into circles using the biggest round cutter. It should be bigger than length of patha. Do not roll too thin or too thick as puri will puff up in the oil. At the end I re-knead all off-cuts of dough to make more puri’s. Fry in shallow oil. Serve with Patha or any curry. Enjoy. we freeze extras in a jiffy bag & thaw & reheat for 15 seconds in microwave.
that's hilarious that 1. I messed up that bad when editing and didn't catch it on my final run through... and that 2. no one else had caught it yet either!
It took me a long time to make beautiful tortillas. Here are a few tips because your tortillas should be way fluffier than that first one. First off to roll it round. Watch the Indian men and women chapati or roti videos. They know how to roll round and the technique is way different. You will have to roll it with the objective of spinning the tortilla with the rolling pin as you stretch it out. I cannot do it with the pin you are using. I use a smaller one and thinner. In order to make the tortillas spin, you need to add flour to the surface. Once the tortilla spins, you don’t have to turn it over as often. The flour in your example, appears to have needed to rest longer. If the edges are not smooth when you roll it, the tortilla will be hard. Also, your pan needs to be hotter which may be the reason why you are not getting that beautiful puffing that tells you they will be soft. If it heats too slowly, they will come out crunchy and not soft. I make them 3very week and as I said, it took me a long time to roll them pretty and soft.
This is a super cool recipe! I've always wondered how to make homemade flour tortillas! Thank you!
you are so very welcome!
Como mexicana apruebo la receta, 100%. Así las hacemos en México!. Bien hecho, receta original.
Muchas gracias mi abuela me enseñó
Ms Rodriguez Aquí en Río Grande, Zacatecas así las hacen, exactamente así, y así quedan súper ricas, con manteca de cerdo aquí no gustan ni se hacen. No deberías ser tan agresiva en tus comentario, recuerda que cada estado de México y Pueblos (en mi caso), tienen platillos diferentes y tradiciones. Es como si yo le dijera a un Potosino que así no se hacen las enchiladas por que en Zacatecas así no se hacen cuando que las enchiladas potosinas son muy famososas por ser muy diferentes a las enchiladas que se comen en la mayor parte de la república, o como si dijeras a los poblanos que el mole así no se hace cuando el mole es diferente en todo México y de todos colores, su nombre de este último lo dice, mole "poblano" etc etc....
Ms Rodriguez ah y aquí siendo un pueblo conocen la manteca vegetal desde que mi abuela de 77 años estaba chica, y desde siempre la han consumido y usado. De hecho la manteca vegetal existe desde 1911 que en unos pueblos la usen y en otros no, es otra cosa. Hay que informarse antes de hacer un comentario tan agresivo y atacando.
Ms Rodriguez Ms Rodriguez deberías tener comprensión lectora para entender lo que escribí, y respetar. Solo hable de la manteca vegetal que es de lo que tu estas en contra. Por mas que tu digas que así de ley se hacen, entiende que todos los estados de México tienen diferente gastronomía, y como ya lo dije pero parece que no leíste, la manteca vegetal existe desde 1911. Mi abuela de 77 años así las hace desde chica, por que su Mamá así las hacia. Repito, cada estado de México tiene su gastronomía y tradiciones desde antes que tu, yo, mi abuela, etc, cada estado!!!!!!!!!!!?. Ojala esta vez leas antes de responder, es desesperante estar respondiendo a gente que no lee. Y eso de llamarme pobre y "sabrá Dios de donde seas" e incluso mentirosa, si es agresivo para mi por que al menos yo no estoy acostumbrada a hablar así. Así que hasta aquí. Dios te bendiga. Saludos.
Ms Rodriguez te das cuenta que a la que no le pareció un comentario diferido de tu opinión fue a ti????? Fuiste tu la que respondió mi comentario, no yo, a ti no te pareció mi opinión, si tu no hubieras respondido ni te conocería!!!!!!!. Aguas con lo que escribes, parece que lo pusiste para ti. Dice mi abuelita de 77 años: Ella no esta loca, tu eres la loca por estarle respondiendo xD y sí, sigues sin entender, vuelve a leer y aguas otra vez con lo que escribes que no tiene coherencia con lo que haces xD
breakfast burritos are the best :) thanks for the video!
agreed, love breakfast burritos! and thank you so much!
How long could these be stored? I'd like to make them a day ahead, if possible, for my Food and Nutrition class and then use them for quesadillas . Thanks for the great video!
I make them fresh, but we often have a few leftovers and they are fine for lunch the next day, just don't keep them warm in the oven once you make them, let them cool, stack and keep sealed in a gallon sized ziplock bag.
I made them once, they're so yummy!
I love having them with cheese and crisped up in the pan with a little butter. Omg drool.
that sounds amazing
in Honduras they have baleadas with refried red beans, queso, cream and sometimes chorizo or eggs
sounds DIVINE!
in Guatemala they sell them in the streets with mayo, carne asada, pickled cabbage, tomatoe sauce and sometimes avocado, but they are huge 10 to 15 inches in diameter. yummy
to make bigger ones just roll out larger dough balls! (and cook in a larger pan of course)
I love quesidellas with them. I so wish I could make them, but it'd hurt my joints to much. Boohoo lol :P. Great video +Ashlee Marie Cakes & I've subscribed
you can knead in a mixer, like my bosch, but you just have to watch to make sure it doesn't over knead
+ Thank you Ashlee Marie Cakes. I don't have a mixer & my food processor doesn't do real dough
I think for me it is a big recipe lol May I cut in half and probably butter instead shortening. My favourite filing is pulled chicken with cream cheese and some tomato/lettuce. I Love that way to make it! I dislike some recipe that call for press. Really practical
you could substitute for lard, but I wouldn't use butter - it really won't work the same. And yes in the video I made a half sized batch - you could cut it down to a quarter of course.
great video!
thank you so very much!
Ashlee Marie Cakes can you make a Groot theme cake please it's so cute
Nice video!
I love tortillas because I love tacos :v
Can you make *tamales*? It would be great!
already did ua-cam.com/video/fKYo8W53EUo/v-deo.html
maybe you can make a video on this as well. these are so soft & pillowy & not oily even when made without milk powder.
Puri (Poori) by Yagishnee Moodley
(Indian flat bread to be eaten with curries or with any filling like a taco but these are soft)
3 cup flour
1 teaspoon baking powder
3/4 teaspoon salt
3 heaped tablespoon Milk Powder (can be made without milk powder)
1/2 cup hot water
1/2 cup cold milk
2 tablespoon softened butter
In a bowl add in flour, baking powder, salt & milk powder. Mix.
Add butter to flour & rub it in till flour looks like breadcrumbs.
In a cup add in milk & hot water. Stir to mix & add slowly into flour mixture.
Mix with a spoon & then knead to form a stiff but smooth dough.
Make small balls & let dough rest for 10-15 minutes.
Roll out each ball & cut into circles using the biggest round cutter. It should be bigger than length of patha.
Do not roll too thin or too thick as puri will puff up in the oil.
At the end I re-knead all off-cuts of dough to make more puri’s.
Fry in shallow oil.
Serve with Patha or any curry.
Enjoy.
we freeze extras in a jiffy bag & thaw & reheat for 15 seconds in microwave.
to keep the circle and make it easyier there is an old fashion gadget and it just squishes the circle keeping the shape
yup - but I don't have it = I have a corn tortilla press, but not a flour one - since it's cheaper to just roll it out
um at 1:50 ur upsidedown
that's hilarious that 1. I messed up that bad when editing and didn't catch it on my final run through... and that 2. no one else had caught it yet either!
Michelle lol
only thing better is fresh tortilla with melted butter or bacon, or avocado. yum!
oh YEAH that sounds AMAZING
They look to stiff/hard to me 🤔 Need more lard? 🤔
1:50 lmaoo
right? **eyeroll** can't believe I missed that when editing!
Ashlee Marie Cakes i love it!
It took me a long time to make beautiful tortillas. Here are a few tips because your tortillas should be way fluffier than that first one. First off to roll it round. Watch the Indian men and women chapati or roti videos. They know how to roll round and the technique is way different. You will have to roll it with the objective of spinning the tortilla with the rolling pin as you stretch it out. I cannot do it with the pin you are using. I use a smaller one and thinner. In order to make the tortillas spin, you need to add flour to the surface. Once the tortilla spins, you don’t have to turn it over as often. The flour in your example, appears to have needed to rest longer. If the edges are not smooth when you roll it, the tortilla will be hard. Also, your pan needs to be hotter which may be the reason why you are not getting that beautiful puffing that tells you they will be soft. If it heats too slowly, they will come out crunchy and not soft. I make them 3very week and as I said, it took me a long time to roll them pretty and soft.
Thank you for the tips I will have to try them out next time!!
U buy a tortilla press
fajita video please
I will add it to the list:)